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Salmonella Enteritidis is superior in egg white survival compared with other Salmonella serotypes

Jantina De Vylder (UGent) , Ruth Raspoet (UGent) , Jeroen Dewulf (UGent) , Freddy Haesebrouck (UGent) , Richard Ducatelle (UGent) and Filip Van Immerseel (UGent)
(2013) POULTRY SCIENCE. 92(3). p.842-845
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Abstract
Salmonella enterica subspecies enterica serotype Enteritidis is a major cause of egg-borne human salmonellosis. The ability to survive in egg albumen at chicken body temperature was hypothesized to be an important factor involved in the predominant contamination of eggs by this specific serotype. Eighty-nine Salmonella strains from different serotypes, belonging to 5 serogroups, were incubated for 24 h in egg white at 42 degrees C. The number of Salmonella Enteritidis strains that were able to survive in egg white was significantly higher compared with strains belonging to other serotypes and serogroups that were tested in this study. These data add evidence to the hypothesis that egg white survival is one of the reasons why Salmonella Enteritidis is more predominantly isolated from contaminated eggs, and helps explaining why most reported egg-borne Salmonella outbreaks in humans are caused by Salmonella Enteritidis.
Keywords
egg albumen, Salmonella Enteritidis, egg contamination, food poisoning, ENTERICA SEROVAR ENTERITIDIS, REPRODUCTIVE TISSUES, ALBUMIN, CONTAMINATION, PENETRATION, RESISTANCE

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Chicago
De Vylder, Jantina, Ruth Raspoet, Jeroen Dewulf, Freddy Haesebrouck, Richard Ducatelle, and Filip Van Immerseel. 2013. “Salmonella Enteritidis Is Superior in Egg White Survival Compared with Other Salmonella Serotypes.” Poultry Science 92 (3): 842–845.
APA
De Vylder, Jantina, Raspoet, R., Dewulf, J., Haesebrouck, F., Ducatelle, R., & Van Immerseel, F. (2013). Salmonella Enteritidis is superior in egg white survival compared with other Salmonella serotypes. POULTRY SCIENCE, 92(3), 842–845.
Vancouver
1.
De Vylder J, Raspoet R, Dewulf J, Haesebrouck F, Ducatelle R, Van Immerseel F. Salmonella Enteritidis is superior in egg white survival compared with other Salmonella serotypes. POULTRY SCIENCE. 2013;92(3):842–5.
MLA
De Vylder, Jantina, Ruth Raspoet, Jeroen Dewulf, et al. “Salmonella Enteritidis Is Superior in Egg White Survival Compared with Other Salmonella Serotypes.” POULTRY SCIENCE 92.3 (2013): 842–845. Print.
@article{4209180,
  abstract     = {Salmonella enterica subspecies enterica serotype Enteritidis is a major cause of egg-borne human salmonellosis. The ability to survive in egg albumen at chicken body temperature was hypothesized to be an important factor involved in the predominant contamination of eggs by this specific serotype. Eighty-nine Salmonella strains from different serotypes, belonging to 5 serogroups, were incubated for 24 h in egg white at 42 degrees C. The number of Salmonella Enteritidis strains that were able to survive in egg white was significantly higher compared with strains belonging to other serotypes and serogroups that were tested in this study. These data add evidence to the hypothesis that egg white survival is one of the reasons why Salmonella Enteritidis is more predominantly isolated from contaminated eggs, and helps explaining why most reported egg-borne Salmonella outbreaks in humans are caused by Salmonella Enteritidis.},
  author       = {De Vylder, Jantina and Raspoet, Ruth and Dewulf, Jeroen and Haesebrouck, Freddy and Ducatelle, Richard and Van Immerseel, Filip},
  issn         = {0032-5791},
  journal      = {POULTRY SCIENCE},
  keyword      = {egg albumen,Salmonella Enteritidis,egg contamination,food poisoning,ENTERICA SEROVAR ENTERITIDIS,REPRODUCTIVE TISSUES,ALBUMIN,CONTAMINATION,PENETRATION,RESISTANCE},
  language     = {eng},
  number       = {3},
  pages        = {842--845},
  title        = {Salmonella Enteritidis is superior in egg white survival compared with other Salmonella serotypes},
  url          = {http://dx.doi.org/10.3382/ps.2012-02668},
  volume       = {92},
  year         = {2013},
}

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